PORK ROLL 4 hours on rotisserie (spit FOLLOW ALONG BBQ) chilled beats

[@mountainconstructions]

How was the rubber skin?

[@ztr8up]

rubber tyre

[@Poska90]

Pwoah, that looks mint!

[@adrianoldskool1114]

Im makeing this on Friday

[@jadebaker4417]

Awesome how did yours turn out?

[@adrianoldskool1114]

Hey man turned out really well any other cooking ideas for the spit

[@islandudenz]

Awesome

[@garrybrooks4451]

How do you do it when you want crackle?

[@jadebaker4417]

This crackled a bit. Not perfect by any means.

[@garrybrooks4451]

@@jadebaker4417 I had a go today, stuffed rolled belly pork, it was delicious but only 60% crackled and one or two parts were a bit blackened for some reason, but it 's like golf... next time I will do better.... 😁😁😁🍻🍻🍻👍👍👍

[@nathans89]

Leave it in the fridge uncovered for 2 days to dry out the skin.

[@danielmaras9688]

yeah skin can’t be too oily, also before you take it off lower it closer to the heat and the skin crackles super fast. be careful though, when i say super fast i mean it will crackle in seconds and can burn quickly

[@RickTurner81]

@@jadebaker4417 stop your rotisserie periodically and or lower the meat will help with crackle

[@gonefishing061160]

What no crispy skin FAIL

[@mountainconstructions]

Should have his Mini Jumbuck Spit crushed for that

[@melbradbury5362]

Yum

[@timshaw8187]

Try again bro that skin was flabby

[@jermpoz2971]

BRO THATS FAIL!!! SHOULD BE CRUNCHY

[@LGas31]

Cringe worthy, the worst example of porchetta that I’ve seen.